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Brew Files - Episode 2 - The Crushable Cream Ale

Submitted by drew on Wed, 01/25/2017 - 00:00

The Brew Is Out There!

STYLE SHOW

This episode we give Denny's voice a rest as Drew explores one of his favorite beers to absolutely crush. (Yes, we know the irony of just talking about crushable on the other show, but if any beer style is crushable in a way that leaves you feeling respectable - it's cream ale). So sit back and let Drew tell you the story of Cream Ale - an American Original!

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" Canned beer makes its debut on this day in 1935. In partnership with the American Can Company, the Gottfried Krueger Brewing Company delivered 2,000 cans of Krueger’s Finest Beer and Krueger’s Cream Ale to faithful Krueger drinkers in Richmond, Virginia. Ninety-one percent of the drinkers approved of the canned beer, driving Krueger to give the green light to further production. "

I really like the new show, don't get me wrong I also love the old show (Science!) but the history and break down of a particular style in a quick format wiith a recipe is going to be a great resource. While I might not want to brew a Cream Ale right now, but I will know exactly whre to come when I do. I Love the history that you put into this episode. I would love to see that continue. The tasting notes are also great, too many times I try a style I have not had before and think, "Nice but is it supposed to taste like that?"

If I can request a beer type, can we get a little Brown love? It seems like everyone is either ALL the hops IPA, or else Vanilla, chocolate, coffee, bourbon, mocha irish whiskey stout aged in teak barrels that traveled around the horn with Shakleton. What about a nice brown with low hops and nutty malty character?

So, fun confluence of events here. I heard your episode on cream ales, had never brewed one, and decided to give it a try. I also wanted to brew a "historical style" for our upcoing club competition. I had decided on a Kentucky Common. In looking up what seemed to be canonical recipes for each, I noticed that the base malts, including the ratios, were very similar.

So I decided to do something I haven't tried before: two batches in one day, including mashing the second on top of the dregs of the first one. I did the cream ale first, because it was lighter (76% 2-row, 24% flaked corn). Hit a gravity consistent with getting about 5.6% ABV.

Then, while heating the cream ale wort to a boil, started mashing in the KC without emptying the mash tun (almost the same ratio, plus a couple ounces of black patent for color).

Had poor yield, volume-wise (about 4 gallons), but maintained a post-boil OG of about 1.054.

I have two different fermentation fridges so I set the CA for 57F and the KC for 67F. After two weeks I just transferred both to secondaries and measured them to be down around 1.005 SG. I reduced the temp of the CA to 40F to clear for a couple weeks and the KC to about 63.

Tasted them both and I don't think I could tell the difference blindfolded (although I might try that!) - they are so similar, and delicious.

I am stoked to try them side-by-side after bottling, and grateful for the inspiration to try something new. I'm new to your podcasts and love them both. Call me a short-attention-span American, but I love your 30-minute quick-hit show.